JOB DESCRIPTION:

Job Title:                     Executive Sous Chef

Department:               Kitchen

Reports To:                Executive Chef

 PERSONAL

•Able to not only operate but also thrive in a pressure cooker, high volume environment.

•Willing to work evening, weekends and through holidays and festive seasons.

• Always having a professional, safe and hygienic appearance whilst on duty.

•Well mannered and behaving in a friendly and hospitable manner to colleagues, guests and

Customers alike.

•Having the patience to deal with demanding customers and inexperienced members of staff

.

•Paying attention to detail, and able to work to a very high standard

AREAS OF EXPERTISE

 •Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all relevant food and safety standards

 •Keeping abreast of developments in the catering field

.•Writing professional reports and giving feedback to the Head Chef and senior managers

.•Developing and motivating kitchen teams to do better

.•Having considerable knowledge of healthy foods and nutritional matters

.•Ensuring that food is always ready on time and to the required standards.

 •Knowledge of specialties recipes for complete meals, sauces, soups, meat, vegetables, salads, fish and poultry dishes

.

 Objective

Gain top-level experience in Cruise Ships Identify positive strategies, based on cost saving and utilizing best practices

Main Responsibilities and Tasks:

The Executive Sous Chef Primary responsibility is the management of an assigned galley and to ensure that the line’s high standard are achieved and maintained within budgetary limitations.

Essentially, the Executive Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Executive Sous Chef may also need to effectively discipline under performing staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

Outside of the kitchen, the Executive Sous Chef may be responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well. A large portion of a Executive Sous Chef’s duties, however, are administrative, sometimes taking up to a quarter of his or her work hours.

Duties and Responsibilities:

• Ensure smooth operations of the kitchen especially in the absence of the head chef

• Handle food purchasing and storage activities
• Ensure a safe and hygienic kitchen environment by following standard operation procedures
• Oversee the work of kitchen staff such as preparation and marinating activities
• Assist head chef in menu planning and recipe creation activities
• Train kitchen staff in controlling ingredient use
• Carry out inventory control duties and make sure high standards of food safety
• Schedule kitchen staff’s duties and ensure that sufficient staff is available at all times
• Supervise the work of kitchen staff and provide input where needed
• Work with the head chef to understand current restaurant trends
• Ensure that quality and cost standards are maintained constantly
• Assist in interviewing, hiring and training kitchen staff
• Act as a bridge between kitchen staff and customers
• Work as an auxiliary chef during times of staff shortage
• Ensure that kitchen employees adhere to uniforms and grooming standards
• Be responsive to staff suggestions and undertake tasks to ensure customer satisfaction
• Conduct regular inspections to ensure that the kitchen, washing areas and equipment are clean and in good working order

• •Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all relevant food and safety standards . •Keeping abreast of developments in the catering field . •Writing professional reports and giving feedb 5 years by 2015

• Sous Chef at Five Star Marine Services Corporation
  2015 March - Aug 2015

  Sous chefs hold the second most important position in a kitchen, the first being that of a head chef. They report directly to the chef; sous chefs are required to oversee the operations of a kitchen. It is up to them to make sure that food preparation is done properly and that food planning and production activities are managed effectively.
  It is important for sous chefs to follow standard operating procedures (SOPs) to ensure food quality. It is also imperative for them to understand standards of hygiene and sanitation as it is up to them to ensure that both these things are maintained in their kitchens.
  The physical demands of this position are great; you have to stand on your feet for long periods of time and you will be exposed to extreme temperatures. This is why it is important for sous chefs to be physically agile. To be eligible for this position, you need to possess a high school diploma at the very least and complete a culinary or apprenticeship program.
  As a “second-in-command”, it is up to you to make sure that the kitchen runs efficiently. Working as a sous chef means that you will be performing some or all of the duties below:
  • Ensure smooth operations of the kitchen especially in the absence of the head chef
  • Handle food purchasing and storage activities
  • Ensure a safe and hygienic kitchen environment by following standard operation procedures
  • Oversee the work of kitchen staff such as preparation and marinating activities
  • Assist head chef in menu planning and recipe creation activities
  • Train kitchen staff in controlling ingredient use
  • Carry out inventory control duties and make sure high standards of food safety
  • Schedule kitchen staff’s duties and ensure that sufficient staff is available at all times
  • Supervise the work of kitchen staff and provide input where needed
  • Work with the head chef to understand current restaurant trends
  • Ensure that quality and cost standards are maintained constantly
  • Assist in interviewing, hiring and training kitchen staff
  • Act as a bridge between kitchen staff and customers
  • Work as an auxiliary chef during times of staff shortage
  • Ensure that kitchen employees adhere to uniforms and grooming standards
  • Be responsive to staff suggestions and undertake tasks to ensure customer satisfaction
  • Conduct regular inspections to ensure that the kitchen, washing areas and equipment are clean and in good working order
• Executive Sous Chef at Five Star Marine Services Corporation
  2014 March - Nov 2014

  Sous chefs hold the second most important position in a kitchen, the first being that of a head chef. They report directly to the chef; sous chefs are required to oversee the operations of a kitchen. It is up to them to make sure that food preparation is done properly and that food planning and production activities are managed effectively.
  It is important for sous chefs to follow standard operating procedures (SOPs) to ensure food quality. It is also imperative for them to understand standards of hygiene and sanitation as it is up to them to ensure that both these things are maintained in their kitchens.
  The physical demands of this position are great; you have to stand on your feet for long periods of time and you will be exposed to extreme temperatures. This is why it is important for sous chefs to be physically agile. To be eligible for this position, you need to possess a high school diploma at the very least and complete a culinary or apprenticeship program.
  As a “second-in-command”, it is up to you to make sure that the kitchen runs efficiently. Working as a sous chef means that you will be performing some or all of the duties below:
  • Ensure smooth operations of the kitchen especially in the absence of the head chef
  • Handle food purchasing and storage activities
  • Ensure a safe and hygienic kitchen environment by following standard operation procedures
  • Oversee the work of kitchen staff such as preparation and marinating activities
  • Assist head chef in menu planning and recipe creation activities
  • Train kitchen staff in controlling ingredient use
  • Carry out inventory control duties and make sure high standards of food safety
  • Schedule kitchen staff’s duties and ensure that sufficient staff is available at all times
  • Supervise the work of kitchen staff and provide input where needed
  • Work with the head chef to understand current restaurant trends
  • Ensure that quality and cost standards are maintained constantly
  • Assist in interviewing, hiring and training kitchen staff
  • Act as a bridge between kitchen staff and customers
  • Work as an auxiliary chef during times of staff shortage
  • Ensure that kitchen employees adhere to uniforms and grooming standards
  • Be responsive to staff suggestions and undertake tasks to ensure customer satisfaction
  • Conduct regular inspections to ensure that the kitchen, washing areas and equipment are clean and in good working order
• Executive Sous Chef at Five Star Marine Services Corporation
  2012 February - Dec 2012

  Sous chefs hold the second most important position in a kitchen, the first being that of a head chef. They report directly to the chef; sous chefs are required to oversee the operations of a kitchen. It is up to them to make sure that food preparation is done properly and that food planning and production activities are managed effectively.
  It is important for sous chefs to follow standard operating procedures (SOPs) to ensure food quality. It is also imperative for them to understand standards of hygiene and sanitation as it is up to them to ensure that both these things are maintained in their kitchens.
  The physical demands of this position are great; you have to stand on your feet for long periods of time and you will be exposed to extreme temperatures. This is why it is important for sous chefs to be physically agile. To be eligible for this position, you need to possess a high school diploma at the very least and complete a culinary or apprenticeship program.
  As a “second-in-command”, it is up to you to make sure that the kitchen runs efficiently. Working as a sous chef means that you will be performing some or all of the duties below:
  • Ensure smooth operations of the kitchen especially in the absence of the head chef
  • Handle food purchasing and storage activities
  • Ensure a safe and hygienic kitchen environment by following standard operation procedures
  • Oversee the work of kitchen staff such as preparation and marinating activities
  • Assist head chef in menu planning and recipe creation activities
  • Train kitchen staff in controlling ingredient use
  • Carry out inventory control duties and make sure high standards of food safety
  • Schedule kitchen staff’s duties and ensure that sufficient staff is available at all times
  • Supervise the work of kitchen staff and provide input where needed
  • Work with the head chef to understand current restaurant trends
  • Ensure that quality and cost standards are maintained constantly
  • Assist in interviewing, hiring and training kitchen staff
  • Act as a bridge between kitchen staff and customers
  • Work as an auxiliary chef during times of staff shortage
  • Ensure that kitchen employees adhere to uniforms and grooming standards
  • Be responsive to staff suggestions and undertake tasks to ensure customer satisfaction
  • Conduct regular inspections to ensure that the kitchen, washing areas and equipment are clean and in good working order
• Executive Sous Chef at Five Star Marine Services Corporation
  2013 January - Jan 2011

  Sous chefs hold the second most important position in a kitchen, the first being that of a head chef. They report directly to the chef; sous chefs are required to oversee the operations of a kitchen. It is up to them to make sure that food preparation is done properly and that food planning and production activities are managed effectively.
  It is important for sous chefs to follow standard operating procedures (SOPs) to ensure food quality. It is also imperative for them to understand standards of hygiene and sanitation as it is up to them to ensure that both these things are maintained in their kitchens.
  The physical demands of this position are great; you have to stand on your feet for long periods of time and you will be exposed to extreme temperatures. This is why it is important for sous chefs to be physically agile. To be eligible for this position, you need to possess a high school diploma at the very least and complete a culinary or apprenticeship program.
  As a “second-in-command”, it is up to you to make sure that the kitchen runs efficiently. Working as a sous chef means that you will be performing some or all of the duties below:
  • Ensure smooth operations of the kitchen especially in the absence of the head chef
  • Handle food purchasing and storage activities
  • Ensure a safe and hygienic kitchen environment by following standard operation procedures
  • Oversee the work of kitchen staff such as preparation and marinating activities
  • Assist head chef in menu planning and recipe creation activities
  • Train kitchen staff in controlling ingredient use
  • Carry out inventory control duties and make sure high standards of food safety
  • Schedule kitchen staff’s duties and ensure that sufficient staff is available at all times
  • Supervise the work of kitchen staff and provide input where needed
  • Work with the head chef to understand current restaurant trends
  • Ensure that quality and cost standards are maintained constantly
  • Assist in interviewing, hiring and training kitchen staff
  • Act as a bridge between kitchen staff and customers
  • Work as an auxiliary chef during times of staff shortage
  • Ensure that kitchen employees adhere to uniforms and grooming standards
  • Be responsive to staff suggestions and undertake tasks to ensure customer satisfaction
  • Conduct regular inspections to ensure that the kitchen, washing areas and equipment are clean and in good working order

• Automotive Tecnology
  Don Honorio Ventura at Don Honorio Ventura College of Arts Trade
  1990 - 1992

• Basic Food Hygiene Mar 2015
• HABC Level 3 Award in Supervising Food Safety in Catering Oct 2014
• Managing Integrated Pest Control (Level 3) Jun 2014
• Proficiency in Crisis Management and Human Behavior Training including Passenger Safety, Cargo Safety and Hull Integrity Mar 2014
• Crowd Management,Passenger Safety and Safety Training for Personnel Providing Direct Services to Passenger in Passenger Spaces Mar 2014
• NCII/Ships Catering Sevices(Ships Cook) Feb 2014
• Security Awareness Oct 2013
• Basic Safety Training/Personal Survival Techniques/Fire prevention and Fire Fighting/Elementary First Aid/ Personal Safety and Social Responsibility Dec 2012
• Hygiene and Sanitation Program Jul 2003

• Executive Sous Chef

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